Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

An experimental approach to partial baking of dough rolls at low temperature (

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Bibliographic Details
Published in:Journal of food engineering 2019-05, Vol.248, p.62-70
Main Authors: Grenier, D., Lucas, T., Le Ray, D.
Format: Article
Language:English
Subjects:
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Densification
Environmental Sciences
Gas cell
Oven-rise
Structure
Water loss
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Description
Summary:An experimental approach to partial baking of dough rolls at low temperature (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2018.12.014